recipes:eggplant_chickpea_stew
Eggplant & Chickpea Stew
Ingredients
- About 2 lbs Eggplant - roasted, with skins on
- Chick Peas - 15 oz can
- Tomatoes - one large can of peeled tomatoes, or two pounds of fresh tomatoes
- Onions - about 4
- Porcini mushrooms - dried
- Garlic
- oregano
- salt
- cinnamon stick
- sage leaves
Preparation
- Reconstitute mushrooms in water.
- Saute onions and set aside.
- But in about 2 lbs of eggplant into slow cooker, add tomatoes, onions and chickpeas.
- Add garlic (unsauteed), oregano, sage
- Slow cook for 3-4 hours.
Serve in bowls, garnish with parsley
recipes/eggplant_chickpea_stew.txt · Last modified: 2026/04/06 11:33 by rose